
Nipplac Pro
Post-milking teat sealant with lactic acid
Nipplac Pro is a professional teat sealant for use after milking, based on lactic acid and skin-protecting agents. Its viscous texture forms a protective layer on the teat that prevents irritation and contamination by microorganisms, and aids the healing of small wounds caused by handling.
Apply neat by dipping after each milking, removing residues before the next milking. pH 4 ± 0.8. 20 kg format for professional use on livestock farms.
Nipplac Pro technical data
| Dosage and use instructions | It is applied pure by immersion after each milking. Remove the remains of the product before the next milking. |
|---|---|
| Technical data | Appearance: Viscous liquid. pH: 4 +/- 0.8. |
| Main components | Contains lactic acid, dermoprotectors. |
| Presentation | 20 kg. |
Frequently asked questions about Nipplac Pro
What is Nipplac Pro?
Post-milking teat sealant with lactic acid. Nipplac Pro is a professional teat sealant for use after milking, based on lactic acid and skin-protecting agents.
What is the recommended dose of Nipplac Pro?
The recommended dose is 100 %. See the technical data sheet for specific conditions.
At what temperature is Nipplac Pro used?
Temperature of use: 20 ºC.
In which formats is Nipplac Pro available?
Available in: 20kg.
In which sectors is Nipplac Pro used?
Used in: Livestock sector, Milking rooms and circuits, Livestock facilities, Udders.
B2B PRICE · MANUFACTURER
Need the B2B price for Nipplac Pro?
We send you the price per pack size and the technical data sheet with the recommended dosage. We will contact you within 48 working hours.
Nipplac Pro is a professional post-milking teat sealant based on lactic acid, formulated to protect the teats of livestock after each milking. It prevents irritation and contamination by microorganisms and aids the healing of small wounds caused by handling.
Directions for use
Apply neat by dipping after each milking. Remove product residues before the next milking. Do not mix with other chemical products.



